Gluten Free Cinnamon Coffee Cake

Looking for a coffee cake recipe that tastes delicious, but contains no refined carbs and a fraction of the added sugars compared to traditional coffeecake? Look no further! This recipe is family tested and approved for flavor and texture (i.e., just as good as the “normal” stuff).

As a dietitian, I have three criteria for my recipes.

They need to taste good.

They need to be made of mostly “good for you” ingredients.

They need to be easy to make and contain easily available ingredients.

This coffee cake recipe is gluten free, “good for you,” and tastes just as good as traditional coffee cake. This recipe features whole grain oat flour, almond flour and coconut flour, a combination which is chock full of fiber, protein, and healthy fats, as well as vitamin E, magnesium and iron. Unlike a lot of gluten free replacements, this coffee cake is rich in flavor, texture and nutritional value!

Gluten Free Cinnamon Coffee Cake

Dry Ingredients

2 cups almond flour (not almond meal)**

1 cup gluten free oat flour (or grind oats* in a food processor until they turn into a fine powder)